WSJ on Italy's ancient vines

There is a good article on finding and resurrecting ancient vines in northern Italy here: http://online.wsj.com/article/SB1215118 ... 367_topbox. I enjoyed the article and hope you do too. Jim

yes, thank you, very interesting.

I was a little surprised by "Like many wines from mountainous regions, these have a relatively high alcohol content -- 13% or more -- in part because at high elevation the grapes get more sunlight, boosting the amount of sugar that will be fermented"

I've only had a few Valle d'Aoste wines, mostly rather low in alcohol. My experience with Alpine wines in general has been mostly low-alcohol, due I assume to cooler temps. I realize that sunlight can be more intense at true high altitudes (due to less atmospheric interference) like atop Rockies, Alps, or Himalayas, but I would think grapes wouldn't grow in those situations.

I was a little surprised by "Like many wines from mountainous regions, these have a relatively high alcohol content -- 13% or more -- in part because at high elevation the grapes get more sunlight, boosting the amount of sugar that will be fermented"

I've only had a few Valle d'Aoste wines, mostly rather low in alcohol. My experience with Alpine wines in general has been mostly low-alcohol, due I assume to cooler temps. I realize that sunlight can be more intense at true high altitudes (due to less atmospheric interference) like atop Rockies, Alps, or Himalayas, but I would think grapes wouldn't grow in those situations.

Dale,
I agree, it seems to be counter intuitive. Would also make me not want to buy these wines.
Walt

I was a little surprised by "Like many wines from mountainous regions, these have a relatively high alcohol content -- 13% or more -- in part because at high elevation the grapes get more sunlight, boosting the amount of sugar that will be fermented"

I've only had a few Valle d'Aoste wines, mostly rather low in alcohol. My experience with Alpine wines in general has been mostly low-alcohol, due I assume to cooler temps. I realize that sunlight can be more intense at true high altitudes (due to less atmospheric interference) like atop Rockies, Alps, or Himalayas, but I would think grapes wouldn't grow in those situations.

I did not read the article but the line you quote seems to run counter to what I thought. I thought that heat was the predominate factor in sugar accumulation and sunlight in phenolic ripeness. This is how I explain 14% alcohol wines that still taste green from hot, short day regions while there are low alcohol wines withouth the green tastes from cooler, long day regions.